Israeli Couscous and Avocado Salad
This Israeli couscous salad is delicious, filling and vegetarian! It's filled with fresh veggies, pomegranate seeds, goat cheese, and creamy avocado cilantro dressing.
Ingredients
- 1 tablespoon olive oil
- 8 ounces Israeli couscous
- ½ cup red bell pepper, diced
- ½ cup red onion, diced
- 1 jalapeno, diced
- 1 cup cherry tomatoes, halved
- ½ cup Litehouse OPA Avocado Cilantro Dressing, or avocado vinaigrette dressing
- 1 avocado, seeded and diced
- ¼ cup pomegranate seeds
- ¼ cup goat cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a medium saucepan on the stove over medium-high heat. Add the couscous and toast lightly 4-5 minutes.
- In the meantime, bring 2 cups of water to boil on the stove in a separate saucepan. After the couscous is lightly toasted, slowly add the boiling water to the couscous.
- Cover the pan, reduce heat to low and simmer 10-12 minutes.
- While the couscous is cooking, dice the bell pepper, onion, jalapeno and cherry tomatoes. Add them to a large bowl.
- Once the couscous is cooked, add it to the bowl with the chopped veggies, toss with the avocado dressing.
- Place in a serving bowl and top with the avocado, pomegranate seeds, goat cheese and fresh cilantro.
- Toss everything together and dig in!
Nutrition Facts
Serving 4servingCalories 442kcal (22%)Carbohydrates 58g (19%)Protein 13g (26%)Fat 17g (26%)Saturated Fat 4g (20%)Cholesterol 6mg (2%)Sodium 237mg (10%)Potassium 511mg (15%)Fiber 7g (28%)Sugar 5g (6%)Vitamin A 1035mg (21%)Vitamin C 45.6mg (55%)Calcium 88mg (9%)Iron 1.5mg (8%)
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